Tricolore Crostini Cup

I am always trying to think up new twists on classic dishes and I did just that with these little canapé bites. The cases are like melba toast cups, perfectly crisp little vessels for filling with all sort of yummy stuff. The cups can be made up to 4 days before use, just cool completely and store in a parchment lined tin unfilled. These are a perfect little starter for a romantic Valentines meal.

6 slices of white sliced breadolive oil12 mini mozzarella balls 12 sundried or fresh baby tomatoes12 basil leaves150g guacamoleBalsamic VinegarRoll the bread slices as thinly as you can, you want to be able the cut 2 discs out of each slice with your cutter. Once you've rolled all the slices use the cutter to cut 12 circles. Spray the patty tin with a light covering of oil. Push the discs of bread into the 12 patty tin spaces, spray with a little more oil, sprinkle with sea salt and bake in a preheated oven 200˚c for 12-15 minutes or until golden brown.Cool on a wire rack.Just before serving divide the guacamole equally between the 12 bread cups, top with a mozzarella ball, sun-dried tomato, a drizzle of balsamic vinegar and finally a basil leaf.